Pickled Mustard Greens

Preparation info
  • Makes

    3 to 4 cups

    • Difficulty


Appears in

By Linda Anusasananan

Published 2012

  • About

When I tried Margaret Lai’s easy no-cook recipe for pickled mustard greens, I realized they taste almost like my father’s—crunchy, sweet, and tart, with an underlying mustard pungency. Margaret says that years of eating Japanese pickled cucumbers and sweeter versions of pickled mustard greens at Chinese restaurants gave her a preference for a stronger sweet-and-sour pun